Receta Vegan Lemon Cupcakes

by Pavani

Vegan Lemon Cupcakes (Makes 12 standard or 28~30 mini cupcakes)

Ingredients:

• 1¼cups
• All purpose flour
• 2tbsp
• Cornstarch
• ¾tsp
• Baking powder
• ½tsp
• Baking soda
• ½tsp
• Salt
• 1cup
• Almond or soy Milk
• 1tsp
• Apple cider Vinegar
• ⅓cup
• Oil
• ¾cup
• Sugar
• 1tsp
• Pure Vanilla Extract
• 1½tsp
• Pure Lemon extract
• 1tbsp
• Lemon zest

Method:

Preheat oven to 350°F and line a regular muffin pan or mini-muffin pan with cupcake liners.

Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.

Beat together the soy milk mixture, oil, sugar, vanilla, lemon extract and lemon zest in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.

Fill cupcake liners ⅔rds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Transfer to a cooling rack and let them cool completely before frosting.